My Crolicious tuna salad is packed with bold and delicious flavours. You will be amazed at this mayo-free, gluten-free, low-carb tuna salad. It takes about 15 minutes to prepare. This dish is perfect for your no-cooking Friday.
The Tuna salad is perfect for lunch or a light dinner. Here are some quick tips
Drain the life out of the canned tuna. Otherwise, it will be mushy and not taste as great.
Chop your vegetable into small, even pieces.
Use fresh lemon juice vs. bottled lemon juice.
Use fresh herbs vs dried ones.
Crumble the tuna. You don’t want large chunks.
Ingredients for Dressing
1 teaspoon Dijon mustard
The zest of one lemon
The juice of 1 lemon
1 tablespoon chopped chives
1/4 cup extra virgin olive oil
1/4 teaspoon red pepper flakes
1/4 teaspoon salt and pepper
For the Tuna Salad
3 cans of tuna (solid white albacore tuna in spring water drained well)
1/4 cup chickpeas
1 celery stalk chopped
1 Persian cucumber chopped
1/2 shallot chopped
1/4 cup kalmata olives
3-4 radishes. stem removed and chopped
4-5 basil leaves chopped -about 1/4 cup
Directions
In a small bowl whisk together Dijon mustard, lemon juice, and lemon zest., chopped chives. Add the olive oil, salt, and pepper. Whisk and set aside.
In a large bowl, add canned tuna, with chopped vegetables, Kalamata olives, and chopped fresh basil. Mix to combine
Pour the dressing over the tuna salad, and gently mix to combine all the delicious ingredients
Cover and refrigerate for 30 minutes before serving
When ready to serve, toss again and enjoy.